Always on the lookout for new banana recipes to make with rotten bananas, I found one on Weight Watchers today for Banana-Oatmeal Bread. It sounded good, but on principle, I try not to make quick breads as I find it’s harder to control portion size. Instead I decided on muffins.
After reading some of the reviews, I decided to spice up the mixture too but after tasting the batter, didn’t agree with those that said it wasn’t sweet enough and left the sugar content alone (though I did pack my brown sugar). Also, because I like the combination of almond and banana, I added a bit of extract. You could use vanilla extract too.
So, here you go:
Ingredients
1 1/4 cup(s) all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1T canola oil
1/2 cup(s) packed brown sugar
1 large egg(s), beaten
1/2 tsp almond extract
1/4 cup Egg Beaters Frozen Egg Product, Pasteurized (or 2 egg whites)
3 large banana(s), ripe
1 cup(s) uncooked old fashioned oats
Directions
Preheat oven to 400. Coat 12 muffin tins with baking spray.
In a mixing bowl, blend together oil, egg beaters, egg, extract and sugar until smooth.
In a separate bowl, mix flour, cinnamon, nutmeg, baking soda, baking powder, and salt with a whisk or fork.
Mash the bananas well (best to use really ripe or thawed, frozen bananas).
Stir flour mix into oil mixture, alternatively with banana (beginning and ending with flour mix). Don’t overmix.
Stir in oatmeal.
Evenly distribute batter among muffins. Bake in oven for 14 – 16 minutes (check after 14, – when toothpick comes out clean, they’re done). Turn onto cooling wrack.
Banana Oatmeal Almond Muffin
You can see the steam trailing out in the picture (those little white dots).
Oh, and these came in at 4PPV.